Spanish Paprika Pork Tenderloin

Step 1

Set the oven to 425°F and wait until the indicator light or beep signals it is fully preheated, about 10 minutes.

Step 2

Remove the pork tenderloin from the refrigerator and pat it completely dry all over with paper towels, removing any moisture so it browns better.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

In a small bowl, mix together the minced garlic, 1.5 tablespoons Spanish smoked paprika, 0.5 teaspoons salt, and 0.25 teaspoons black pepper until combined.

Step 5

Rub the paprika-garlic mixture all over the surface of the pork tenderloin, pressing gently so it adheres to the meat.

Step 6

Place a 12-inch cast iron skillet over medium-high heat and add 2 tablespoons olive oil, waiting until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Carefully lay the pork tenderloin in the hot oil and do not move it for 3 minutes, allowing the bottom to develop a deep golden-brown crust.

Step 8

Rotate the tenderloin one quarter turn and sear for another 3 minutes on the next side until golden brown.

Step 9

Repeat rotating and searing for 3 minutes on each of the remaining two sides until all four long sides are golden, about 12 minutes total.

Step 10

Pour the 0.5 cup dry white wine into the skillet around the pork (not on top), and use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pan.

Step 11

Tuck the 4 fresh thyme sprigs and 3 whole garlic cloves into the pan around the tenderloin so they infuse the sauce.

Step 12

Transfer the entire skillet to the preheated 425°F oven and roast uncovered for 12–14 minutes until the internal temperature reaches 140°F when measured with an instant-read thermometer inserted into the thickest part.

Step 13

Remove the skillet from the oven using an oven mitt or towel and set it on a heat-safe surface to cool for 3 minutes so the meat continues cooking gently.

Step 14

Transfer the pork tenderloin to a clean cutting board and let it rest for 5 minutes—this keeps the juices inside the meat instead of running onto the plate.

Step 15

Slice the pork tenderloin crosswise (perpendicular to the length) into 0.75-inch-thick slices, cutting straight down as if slicing bread.

Step 16

Arrange the pork slices on a plate and spoon the pan sauce with herbs from the skillet over and around them.

Step 17

Cut the half lemon into two wedges and place one beside the pork for squeezing over the top at the table.